Our first time trying this dessert dubbed the "Concorde," created by a Parisian chef in the 1970s to celebrate the plane of the same name. Constructed with creamy Manjari chocolate mousse & crispy meringue for a top-flight interplay of textures.

A melding of French & Italian sensibilities: Chocolate & hazelnut mousse, encased in almond macaron shells. Imagine the flavor of Ferrero Rocher, presented in a uniquely different fashion.

Raspberry panna cotta, remarkably soft & smooth. Impossible to share.

Green tea cake. Fresh & flavorsome _ what more can we demand of dessert?

Milkshakes bring all of us to the yard: Intrinseco (coffee vanilla) & Foresta Nera (choc cherry).

Tommy Le Baker,

Viva Residency, Jalan Ipoh (opposite KLPAC), Kuala Lumpur.

Open Tues-Sun, 10am till evening.

Tel: 03-4043-2546

PH PastryHouse,

54, Jalan Utara, Off Jalan Imbi, Kuala Lumpur.

Tel: 03-2141-2208

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Boo_licious: oooh, sounds like he really goes the extra mile to get healthier, more wholesome ingredients. and i guess it does make a difference in the final product :DMichelle: ooops, i didn't spot that until you mentioned it. heheh, i wonder if that much foam is a good or bad thing =)

Min: heh, very perceptive! i've definitely savored more sugar than steaks this past month. i must report though, based on my burgeoning waistline, that carbs do take much more of a toll on one's weight than good old-fashioned meat :D